- flour - 1 cup
- finely chopped pecans - 1/2 cup
- brown sugar - 1/3 cup
- soft butter - 6 tablespoons
- cream cheese - 1 (8 ounces) package , softened
- fresh lemon juice - 2 tablespoons
- lemon - zest of 1
- sugar - 1/3 cup
- vanilla - 1 teaspoon
- egg - 1 large
- raspberry or black berries - 1 cup blue
Preheat the oven to 350. Lightly grease a 9X9 baking pan. In a bowl combine the flour, pecans, brown sugar, and butter. Mix until crumbly. Remove about 1/2 cup of the crumbs and set them aside. Press the remaining crumbs in the prepared pan and bake for 10 to 12 minutes or just until the crust is lightly browned.
While the crust is baking, in the bowl of an electric mixer or food processor beat the cream cheese just until it’s soft (do not over mix). Add the lemon juice, zest, sugar, vanilla, and egg. Mix for 2 to 3 minutes (scraping the sides of the bowl if necessary) until everything is combined. Do not over mix.
Spread the cream cheese mixture on the warm crust. Sprinkle the berries over the top and then sprinkle the remaining crumb mixture over the berries. Press the crumbs lightly on to the berries, don’t push too much. Bake for and additional 25 to 30 minutes, just until the top is lightly browned. Cool to room temperature then refrigerate for at least 3 hours before serving. Can be made up to 2 days ahead of when you’ll serve it. This does not freeze well. Serves 8 to 9.